Pariani Salata: A Fresh Purslane and Bean Salad Recipe
Pariani Salata is a vibrant and hearty Mediterranean salad featuring tender boiled beans and potatoes, fresh purslane, crisp capsicum, and ripe tomatoes, all tossed in a zesty lemon and extra virgin olive oil dressing. This refreshing dish brings together bold flavors and textures, perfect as a light meal or side salad.
- Prep Time: 15 minutes (plus overnight soaking for beans)
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus overnight soaking)
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Vegetables and Greens
- 1 cup purslane, washed and dried (or baby rocket if purslane is unavailable)
- 1 yellow capsicum, diced
- 1 red onion, thinly sliced
- 3 ripe tomatoes, cut into eighths
- 3 large potatoes, diced
- Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped
Beans
- 1 cup white beans or black-eye beans, cooked
Other Ingredients
- 1 cup Kalamata olives
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly cracked black pepper, generous
Instructions
- Prepare the beans: Soak the beans overnight. Drain and then boil them in fresh water for 20 to 30 minutes until they are tender. Once cooked, drain the beans and set them aside to cool completely.
- Cook the potatoes: Boil the diced potatoes in well-salted water until they become soft and fluffy. Drain the potatoes and allow them to cool slightly before assembling the salad.
- Assemble the salad: Using a large platter (avoid deep bowls), combine the purslane, cooled beans, diced capsicum, thinly sliced red onion, cut tomatoes, cooked potatoes, and Kalamata olives. If desired, sprinkle over freshly chopped parsley and/or oregano. Season generously with sea salt and freshly cracked black pepper. Toss the ingredients gently to mix well.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and freshly squeezed lemon juice until well combined. Pour this dressing evenly over the salad and gently toss again to coat all ingredients.
- Serve: The salad can be served immediately while slightly warm or refrigerated to enjoy chilled later. Both options yield a delicious, refreshing dish.
Notes
- If purslane is unavailable, baby rocket leaves make a great substitute.
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- This salad can be made ahead; just add the dressing before serving to keep the greens fresh.
- Use sea salt and freshly cracked black pepper to enhance flavors authentically.
- For a vegan and gluten-free meal, this salad fits perfectly.
Keywords: Pariani Salata, Mediterranean salad, purslane salad, bean salad, potato salad, healthy salad, vegan salad, lemon olive oil dressing
